These German egg noodles with 12.5% fresh egg content make a creative, loving gift for young families: the pasta comes in shapes of all letters in the alphabet. Serve these noodles in light vegetable broth, tomato or pumpkin soups.

Teigwarenfabrik Jeremias is a family owned egg noodle producer with a multi-generation heritage based in Baden Württemberg, at the edge of the black forest. Their egg-noodle or pasta producers distinguish themselves from other brands by their relatively high egg content, careful raw material sourcing, and a focus on pasta stability (i.e. noodles that hold bite even after extended standing or reheating). The company offer over 50 different pasta shapes many with popular or creative themes. 

Although it is not strictly “in the heart” of the deep Black Forest, Jeremias draws on regional reputation (e.g. using local Schwarzwald‐region water sources) and positions itself as a high quality, somewhat artisanal (relative to mass producers) brand. 

Made in Germany by Teigwarenfabrik Jeremias,  located in Birkenfeld (near Pforzheim, Baden-Württemberg).

About German egg noodles:

In contrast to traditional Italian pasta, which is usually made from durum wheat semolina and water, German egg noodles, as the name suggests, include fresh eggs (often two to four per kilogram of flour or semolina). The eggs enrich the dough with fat and protein, which changes both flavor and structure. This makes the noodles smoother, and more elastic. When cooked, they have a tender, silky mouthfeel compared to the firmer, al dente texture of egg-free pasta. The yolks also add a mild buttery taste and a yellow hue—especially noticeable in German “Frischei-Nudeln.” Egg noodles cook faster than durum-only pasta and absorb sauces readily. They’re common in Central and Northern European cuisine (e.g., German Spätzle, Bandnudeln, Eiernudeln) and in Asian cooking (e.g., Chinese lo mein or Japanese ramen).